LA Muscle use cookies on this website. Some of these cookies are essential for the shopping basket
and other features to work and are enabled by default. Some cookies are used to gather anonymous usage statistics
which help us improve your browsing experience. To enable these cookies, please click the accept button.
For more information please see our cookie information page.

Chicken & Mozzarella Tostadas

A Healthy Twist on a Mexican Favourite

RATE:

This is a healthy take
of a classic Mexican dish; the tostada. Depending on how they're
cooked and the ingredients used, they can be very calorific, however
our tried and tested recipe is not only healthy it's low in calories
and tastes amazing!

INGREDIENTS

Rapeseed oil, quantity
can vary

1 tsp ground cumin

1/3 cup freshly
squeezed lime juice

1/4 tsp sea
salt/Himalayan salt

1/4 tsp black pepper

12 oz chicken breast,
diced

1 haas avocado, sliced

1 chopped red onion

1 cup chopped zucchini

1/2 head iceberg
lettuce, cored and shredded

1/2 jalapeno, seeded
and chopped

1/2 cup chopped fresh
cilantro, divided

4 corn tortillas
(gluten-free available)

3/4 cup light
mozzarella, shredded

Yields 2 servings

DIRECTIONS

To make the tortillas:
Pour some rapeseed oil for frying into a large heavy-bottomed pot to
a depth of about 2 inches. Place over medium heat and heat to 190c
(170c fan). Add the tortillas, one at a time and fry until golden
brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a
paper towel-lined pan and sprinkle with salt. Set aside.

To make the chicken: In
a small bowl, mix together the chicken, lime juice, cumin, zucchini,
chopped onion, some oil, cilantro and salt and season with pepper to
taste. Heat a frying pan and add some oil. Add the contents of the
bowl to the pan and sauté for 3 minutes or until chicken is done.
Transfer to a plate and set aside.

To assemble the
tostadas: On a baking tray, line it with baking paper and lay down
the tortillas. Evenly spread them with the cooked chicken and
sprinkle with some of the cheese. Put the tray in the oven at around
200c (180c fan) until the cheese is lightly browned and melted, about
2 minutes. Take them out of the oven and divide the tortillas between
2 plates. Top them with the lettuce, avocado and jalapeno. Sprinkle
any leftover cilantro. Serve immediately. Enjoy!

Optional - The
mozzarella doesn't have to be melted in the oven and can just be
sprinkled on at the end but it does taste great melted!